From left to right, on stone beach - red lentil humus with Nori powder as well as some cats tongue pesto swirled thru, crackers made from chia/flax, pumpkin seeds and dried kelp as well as a big pot of tea w kelp, spruce tips.
My friend, Tom, is a private #gourmet chef & he also teaches about #WildFoods#foraging, harvesting from wild nature & cooking with wild foods. He taught a seaweed #ForagingWorkshop recently, at Whiffin Spit.
Check out his website, for info on past & upcoming events. Next #EducationalWorkshop is in late June - Cooking In Nature.
Native to the #EasternUS, the plant, azolla caroliniana Willd—commonly known as #CarolinaAzolla—also could ease #FoodInsecurity in the near future, according to findings recently published in #FoodScience & Nutrition. The researchers found that the #Carolina strain of #azolla is more digestible & nutritious for humans than azolla varieties that grow in the wild & also are cultivated in Asia & Africa for livestock feed.
What can we do with some #VancouverIsland pest species? We can learn how to cook & eat them, instead of just killing & wasting actual real #WildFoods & helping with #InvasiveSpecies at the same time.
Don't be super grossed out about learning to cook & eat some invasive insects. Especially if you already eat several wild foods, eat your homegrown foods & eat meat or buy everything from stores.
Every single one of those foods has insects on or in them - in some form & invisible to our eyes.(1)